Homemade Banana Split Ice Cream

I work at an ice cream parlor, and I can honestly say this ice cream will give any store-bought ice cream a run for its money! From start to finish this recipe takes about a day to make, however most of that time is for the ice cream base to chill before freezing in your ice cream maker as well as freezing it before serving.

• Preparation Time: 10 mins
• Cooking Time: 7 mins
• Total Time: 17 mins
• Calories: 393 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 egg yolks
• ⅓ cup white sugar
• 1 pint heavy whipping cream
• 1 banana, mashed
• 1 tablespoon chocolate syrup, or to taste
• ½ (5 ounce) jar maraschino cherries, chopped
• 1 tablespoon strawberry jam, or to taste

Recipe Instructions

Step 1

Combine heavy cream, sugar, and salt in a saucepan. Heat over medium heat until steaming, 3 to 4 minutes.

Step 2

Whisk egg yolks in a bowl. Whisk in 1 cup of the hot cream. Pour egg and cream mixture back into the saucepan; cook and stir until mixture coats the back of a spoon, about 4 minutes. Mix in banana and vanilla extract.

Step 3

Transfer mixture to the refrigerator; chill until very cold, at least 2 hours.

Step 4

Freeze cold mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container; fold in maraschino cherries, strawberry jam, and chocolate syrup.

Step 5

Freeze ice cream until firm, about 4 hours.